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Benjamin

Best Beef Noodle Casserole – Easy Weeknight Dinner

This Beef Noodle Casserole is a hearty, one-dish meal loaded with savory ground beef, tender egg noodles, and a rich tomato-based sauce. Tossed with melted cheddar cheese and baked to perfection, it’s the ultimate comfort food. Whether you’re making it for a family dinner or a potluck, this dish delivers warmth and satisfaction in every bite!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Casserole:
  • 1 tablespoon plus 1/2 teaspoon kosher salt divided, plus more for boiling pasta
  • 2 tablespoons extra virgin olive oil
  • 1 medium white onion chopped (1 1/2 cups)
  • 1 bell pepper seeded and finely chopped (about 1 cup)
  • 3 cloves garlic minced (about 1 tablespoon)
  • 1 28-ounce can whole peeled or crushed tomatoes
  • 1 1/2 pounds ground beef
  • 4 ounces mushrooms sliced
  • 12 ounces egg noodles
  • 1 1/2 cups frozen corn defrosted
  • 1 15-ounce can black olives, strained and chopped
  • 8 ounces cheddar cheese grated

Method
 

Preheat the Oven:
  1. Preheat your oven to 350°F (177°C).
Boil the Egg Noodles:
  1. Bring 2 quarts of water to a rolling boil in a large pot.
  2. Add 1 tablespoon of kosher salt to the water.
  3. Cook the egg noodles according to package directions, about 4–5 minutes for al dente.
  4. Drain the noodles and set them aside.
Make the Tomato Sauce:
  1. Heat 1 tablespoon of olive oil in a large skillet or heavy-bottomed pot over medium-high heat.
  2. Sauté the chopped onion and bell pepper until softened, about 4 minutes.
  3. Stir in the garlic and cook for 1 additional minute.
  4. Add the canned tomatoes, breaking them up with a spoon if necessary. Bring the sauce to a simmer and cook for 10 minutes.
Brown the Ground Beef:
  1. In a separate skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat.
  2. Add the ground beef, breaking it into pieces as it cooks. Season with 1/2 teaspoon of kosher salt.
  3. Cook until the beef is browned, about 5–7 minutes. Transfer the cooked beef to the tomato sauce and stir to combine.
Sauté the Mushrooms:
  1. In the same skillet used for the beef, sauté the sliced mushrooms until browned, about 3–4 minutes.
  2. Add the mushrooms to the beef and tomato mixture.
Assemble the Casserole:
  1. In a large (3-quart) casserole dish, spread the cooked egg noodles.
  2. Pour the beef and tomato mixture over the noodles, stirring to combine.
  3. Stir in the defrosted corn, chopped olives, and two-thirds of the grated cheddar cheese.
Top with Cheese and Bake:
  1. Sprinkle the remaining cheese evenly over the top of the casserole.
  2. Bake uncovered in the preheated oven for 30 minutes, or until the cheese is bubbly and golden brown.
Cool and Serve:
  1. Let the casserole cool for 5 minutes before ser

Notes

  • Cheese Options: Swap cheddar with mozzarella, Monterey Jack, or Colby for a twist on flavor.
  • Vegetarian Version: Replace the ground beef with plant-based meat or lentils.
  • Make It Ahead: Assemble the casserole up to a day in advance and refrigerate. Bake it fresh when ready to serve.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

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